[ad_1] PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSED FROM CASSAVA VARIETIES CHAPTER ONE Fufu is a dough – like consistency prepared from predominantly starchy material by pounding the boiled material or by cooking…
Read More[ad_1] PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” ABSTRACT Microorganisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms isolated include micrococcus, Bacillus…
Read More[ad_1] INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN SPHENOSTYLIS STENOCARPA CHAPTER ONEINTRODUCTION African yam bean (Sphenostylis stenocarpa) belongs to the genera papilliona sec which is in the class…
Read More[ad_1] PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN CHAPTER ONEINTRODUCTION plenntus tuberregium is a fungi as and an aerobic metabolism and generates energy form oxidation of organic compound. The morphor logical differentiation of plenntus tuberregium is limited.…
Read More[ad_1] CONSUMERS ACCEPTABILITY AND PHYSICOCHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM VULGARE VAR KSVS ACHA DIGITARIA EXILIS AND CASSAVA MANIHOT ESCULENTA STARCH CHAPTER ONE 1.0 INTRODUCTION 1.1 BREAKFAST Breakfast cereal is defined as food obtained…
Read More[ad_1] CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT CHAPTER ONE ABSTRACT The nutritional potential walnut was determined by analyzing the proximate composition of conophonut, functional properties, Bulk Density of walnut flour, the result indicated the…
Read More[ad_1] EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkia biglobosa) ABSTRACT Effect of spices (garlic and ginger extract) and salt concentration on the microbial…
Read More[ad_1] NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated…
Read More[ad_1] EFFECTS OF DIFFERENT PROCESSING METHODS OF AFZELIA AFRICANA (AKPALATA) SEED FLOUR AS A SOUP THICKENER ABSTRACT Afzelia africana seeds (African Oak) were processed into flour using three different treatments. The treatments include: raw Afzelia Africana flour (sample…
Read More[ad_1] The research work was focused on the possible vitamin composition of Utazi (Gongronema latifolium) and Nchuanwu (Ocimum gratissimum) leaf juice. Here, it was only the vitamin A and C that were scientifically tested for. Where upon,…
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